Tender Greens’ Quark cheese


• 1 gallon whole milk

• 2 quarts cream

• 2 cups acid (lemon juice)

• 3 cups buttermilk

• 2 Tablespoons salt


• Heat cream and milk to 78 degrees F.

• Add in acid and buttermilk; stir for 30 seconds.

• Set in proofer at 78 degrees F for 48 hours.

• Strain curds in cheesecloth.

• Hang in refrigerator for 48 hours.    

Yields 2 pounds.

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Posted by Staff on May 10, 2013. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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